Effect of Duration of Stacking on the Nutritional Profile of Sorghum Spent Grain and the Effects of its Dietary Inclusion on the Performance of Broilers

Fresh Sorghum spent grain (SSG) from local beer commonly called Dussa collected from local production centers was divided into three parts to evaluate the effect of duration of stacking on the nutrient profile and the effects of its subsequent dietary inclusion on the performance of broiler chickens. One part of the SSG was sundried fresh to obtain fresh sun dried SSG (FSSG), the second part was sundried after stacking for 48 hours to obtain (STK48) while the third part was sundried after stacking for 72 hours to obtain STK72. The differently processed SSG was analyzed for the proximate composition and thereafter included in broiler feeds. Seven experimental diets were formulated with diet 1 serving as the control without sorghum spent grain. Each treatment consists of two levels (i. e.15 and 30 % inclusion). Diets 2, 4 and 6 had 15 % fresh, STK48 and STK72 inclusion respectively, Diets 3, 5 and 7 had 30 % fresh, STK48 and STK72 respectively.140 day old arbor acre strain of broilers was used for the experiment. The birds were randomly assigned to seven dietary treatments after weight balancing. The treatments were replicated four times at the rate of five birds per replicate to make 20 birds per treatment in a completely randomized design (CRD) experiment in a factorial arrangement. The results of the processing showed a slight numerical variations on the nutrient composition of sorghum spent grain (SSG) as the stacking periods increases (Crude protein rose from 20.52 (FSSG) to 21.17 for STK72, while the fibre did not show noticeable reduction. Broilers fed fresh sun dried SSG had highest (P